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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.
Bring back the old good days with this incredibly tasty potong ice cream. Easy to
Sardine Samosa Recipe
By Justina Lee
If your favorite snack is beef samosas, wait till you take a bite of these delectable
sardines samosas – crispy fried triangular-shaped savory snacks that are worth every
calorie you ingest!
Subtly spiced and brimming with rich flavors from tamarind juice, nutmeg, sweet basil,
and cumin, these bite-sized nibbles are the best party appetizers ever! They also
make delicious indulgences served with your afternoon tea, or a variety of dips.
Be sure to make huge batches of these easy snacks as they appeal to every palate,
and will disappear very fast! This sardine samosa recipe is also good to make ahead
and freeze. You can choose to bake them instead of deep-frying, if you want a healthy
Easy Spicy Sardine Samosa Recipe
(makes about 20)
½ packet large spring roll skins
1 can spicy tomato sardines, finely flaked (I use a Thai brand, Masam curry. Don't
worry if you can't find one. You can improvise using this recipe – see step 3*)
1 large potato, peeled and diced
3-4 tablespoons cooking oil
a little cornflour, mixed with water to form a paste
oil for deep-frying
How to make spicy sardine samosas
1. Heat cooking oil in a pan until hot. Stir-fry diced potatoes until they are tender,
about 15 minutes. You may want to sprinkle a little salt.
2. Remove potato from pan. Wipe the pan surface with a paper towel to remove excess
3. Return the potatoes to pan, and pour in flaked sardine.
*If you can't get hold of spicy sardines, here's what you can do – blend together
1 clove garlic, 1 stalk lemongrass, 1 red chili, 2 shallots, ½ teaspoon sugar, 1
teaspoon lime juice and a small piece of belacan. Fry them until fragrant and add
to canned sardines.
4. Cook for 5 minutes, until the mixture is slightly dry. Remove everything from
pan, and let cool.
5. Take one spring roll skin, and cut into 3 strips lengthwise.
6. Place about 1 heaped tablespoon of the sardine mixture at the end of the spring
roll strip Fold one corner over diagonally to align with the opposite side of the
strip. You should get a triangle at the base of the spring roll skin.
7. Continue to fold the rest of the strip around the triangle.
8. Seal the edge with flour paste.
9. Repeat until the sardine mixture is used up.
10. Deep fry sardine samosas in very hot oil (in batches), until crisp and golden.